I hope everyone who read the Bitter Gourd Masala post would have noticed the yellow subji in the final picture of the Sunday meal, and also guessed what the vegetable is. I had a small piece of pumpkin lying in the fridge, and since I usually clear my fridge of all veggies on Sundays to make space for the fresh batch of the coming week, I wanted to make something quick and easy with it. So, I made Pumpkin Tomato Subji.
Here is a snapshot of what I used for the dish:
Pumpkin - Cut into long rectangles - about 2 cups
Tomatoes - Blanched, peeled, and quartered - 4-5
Onion - chopped - 1 large
Green chilly - sliced - 1
Ginger - peeled and pounded - 2 tsp - optional - (not seen in the picture)
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/ Cumin seeds powder - 1 tsp
Coriander powder - 1/2 tsp
Urad Dal - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand (not in the above picture)
Oil - 1 tbsp
Salt - to taste
- Heat oil in a heavy bottomed pan, temper mustard seeds, add green chilly, ginger, and curry leaves. Add the Urad dal and stir until light brown. Toss in the onions, and keep stirring on low flame until light brown (I had forgotten about the ginger lying pounded in the mortar and added it at a later stage)
- Add the tomatoes, a pinch of salt, mix well, and cook covered on low flame until tomatoes are cooked and mashable
- Add the pumpkin pieces, turmeric, red chilly, jeera, and coriander powders, and mix well
- Keep covered (DO NOT add water), and cook on low flame for 5-8 minutes, stir, and continue process until pumpkin is fork tender. The pumpkin pieces will release enough water and the steam in the covered pan will help in the cooking process. Ensure that the pumpkin pieces don't break while stirring, and are cooked evenly
Pumpkin Tomato Subji is ready!
Serve as a side dish to rice/ chapathi
This Yellow Subji goes to WYF: Colour in Food event hosted at Simple Indian Food - An Easy Cooking Blog by Easy Crafts
Thanks, Rekha, for reminding me of this event. As before, I forgot about the event!